Jwarichi Bhaakri (Konkani)/ Jolad/Jowar rotti

Jowar Bhakri is nutritious and high in protein content. It is also very easy to digest. Doctors now-a-days recommend Bhakri to be included in your diet. This is our farmers meals. Jowar bhakri/roti served with Green chillies and Raw onion make a fabulous combination. People who are strictly wanting to restrict rice, can option this along their meal. I love this Bhakri along nonveg curry items alot :P. This is very easy to make, and if your making it in right way, the bhakri will come out soft and fluffy. Try one in home :)

Ingredients:
3 cups Fresh Jowar Flour
Salt as per taste
Hot boiling Water to knead.

Method:

• Take flour in a wide vessel and add salt to it, mix well.
  Gradually add hot water and mix using spoon, when the flour has taken enough amount of water, let it cool aside for 5 minutes. 

• Later start kneading into soft pliable dough. So using your hand knead the dough well for 5 minutes. If the dough is not kneaded well, the bhakris will develop cracks at corners. Here kneeding is very important.
• Take a small round ball from the dough and flatten it with both your hands.

• On a flat surface or large flat plate sprinkle some dry jowar flour, keep the flat ball on it, apply some Jowar flour to your hand and with the palm of your hand spread the dough into a thin circle. Take care that the dough does not stick at the bottom and should move freely with your hands. Use flour as required. [Check my video below]

• When the bhakri is ready, lift it on both palms and place the bahkri on tava / hot girdle prepared from iron.
• Now lower the heat and take some water in hand.
• Spread a little water with your hands on the surface of the Bhakri.
•  Now raise the heat to medium. When this water starts drying, turn the bhakri to cook the other side .
• Cook on high flame till some brown spots appear on the lower surface of the Bhakri.
• Remove it from the tava , turn it upside down and gently put it directly on the flame. It should puff up.
• When done, remove from flame and serve hot.

• Serve hot with homemade garlic chilli paste, onions, green chillies, and buttermilk. You will also love it along any nonveg curry.